Name: Banoffee Pie Recipe with Caramel and Bananas Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 100 g Unsalted butter, melted; 1/2 tsp Salt; 80 g Unsalted butter; 80 g Dark brown sugar; 397 g Can of condensed milk (1 tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate; 2 tsp Vanilla extract; 2 tbsp Icing sugar

There’s something incredibly comforting about the rich layers in a **Banoffee Pie Recipe with Caramel and Bananas Recipe** — the buttery biscuit base, the gooey caramel, fresh banana slices, and fluffy cream all come together like a perfect hug on a plate. I always find it’s a crowd-pleaser that feels fancy but is surprisingly simple to make at home.

A round pie sits on a white marbled board with a golden crumbly crust forming the base and edges. Inside the crust, thin, round slices of pale yellow bananas form a neat layer just beneath a large thick layer of creamy white topping spread unevenly with swirled textures. On top of the cream, small dark brown chocolate shavings are scattered all over, adding contrast. One slice is being lifted out with a dark knife attached to a woman's hand, revealing the smooth thickness of the filling inside. The background is a textured blue cloth with a white bowl holding more chocolate shavings at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Banoffee Pie Recipe with Caramel and Bananas Recipe
Top Tip
How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Banoffee Pie Recipe with Caramel and Bananas Recipe

Why You'll Love This Recipe

I’ve made quite a few dessert recipes over the years, but this Banoffee Pie never fails to impress. It feels like the perfect balance of textures and flavors—something you can whip up in just a little over an hour and serve at your next gathering. Plus, it’s forgiving, so don’t worry if you’re new to making pie!

Simple ingredients: You only need a handful of pantry staples that come together in no time.
Perfect texture contrast: Crunchy biscuit base meets luscious caramel and fresh bananas with airy cream on top.
Make ahead friendly: You can prep it in stages and have it chilling in the fridge before serving.
Customizable: Whether you want to add a bit of vanilla or some chocolate shavings, it’s easy to tailor this recipe your way.

Ingredients & Why They Work

The magic of this Banoffee Pie Recipe with Caramel and Bananas Recipe lies in the way these simple ingredients complement each other. The biscuit base provides a sturdy, buttery anchor while the caramel adds a rich sweetness that pairs perfectly with the creamy whipped topping and soft bananas. Here are some pointers on what makes these ingredients special:

Flat lay of a small pile of golden crushed digestive biscuits, a square of unsalted butter with a pale yellow hue, a pinch of coarse salt crystals scattered nearby, a small white ceramic bowl with rich golden caramel sauce, a peeled banana sliced into neat rounds, a fluffy mound of whipped double cream in a white ceramic bowl, and a small neat pile of dark chocolate curls—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Digestive biscuits: These create the ideal sandy, crunchy base — if you’re in the US, graham crackers work beautifully too. Adjust the butter if you use a different biscuit for that perfect texture.
Unsalted butter (for both base and caramel): Using unsalted butter lets you control the saltiness. Melted for the crust, then in cubes for the caramel, it’s essential for richness.
Dark brown sugar: Adds depth and molasses notes to the caramel—a must for that signature banoffee flavor.
Condensed milk: It’s what makes the caramel so velvety and sticky — a little can goes a long way.
Bananas: Naturally sweet and a bit tangy, they bring freshness. Tossing them in lemon juice can keep their color and add a zesty brightness.
Double cream: Whipped soft but stable, it balances the sweetness with lightness and a dreamy texture.
Dark chocolate: Optional, but I love the final touch of slight bitterness and texture contrast with curled chocolate on top.
Vanilla extract & icing sugar (optional): They’re little flavor boosters—add vanilla for warmth and icing sugar if you prefer sweeter cream.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the classic version of this Banoffee Pie Recipe with Caramel and Bananas Recipe close to the original because it’s just so satisfying, but sometimes I switch things up depending on the season or mood. You can really make it yours!

Variation: Once, I folded a spoonful of espresso powder into the caramel for a mocha twist — surprisingly delicious and a hit with my coffee-loving friends.
Dietary tweaks: For a lighter option, swapping double cream for Greek yogurt works if you don’t want it too rich.
Seasonal additions: Adding a sprinkle of toasted nuts on top gives a lovely crunch in autumn.

Step-by-Step: How I Make Banoffee Pie Recipe with Caramel and Bananas Recipe

A slice of pie on a white plate with a crumbly light brown crust at the bottom and sides, followed by a smooth light brown layer, then a layer with thin banana slices, topped with a thick pale cream layer with a whipped texture and garnished with dark brown chocolate curls scattered on top. The plate is on a soft blue cloth surface. A silver fork is placed on the right side of the plate. In the background, there is part of the remaining pie visible on a round white marbled plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Form the Perfect Biscuit Base

Start by crushing your digestive biscuits into fine, sandy crumbs – I like doing this in a zip-top bag with a rolling pin for ease. Mix with melted butter and a pinch of salt until it’s like wet sand. Press this mixture firmly into the base of a 23cm flan tin. If you can, pop it in the fridge for 30 minutes to set—this helps it hold up once you add the caramel layer.

Step 2: Make Your Caramel Magic

Take a small non-stick saucepan and melt your butter and brown sugar over low heat. Stir constantly so nothing burns. Once the sugar dissolves into a liquid caramel, add the condensed milk and crank the heat to medium. Keep stirring as the caramel thickens and bubbles for about a minute — it should go golden and glossy. This part can feel tricky, but don’t rush it and keep stirring to avoid burning!

Step 3: Assemble and Chill

Spoon that sticky, dreamy caramel evenly onto your chilled biscuit base and smooth it out. Pop the pie back into the fridge for at least an hour so the caramel can firm up nicely.

Step 4: Layer the Bananas and Whipped Cream

Slice your bananas and layer them over the set caramel. If you’re worried about browning, toss them quickly in a little lemon juice first. Next, whip your cream — if you want, add vanilla extract and icing sugar before whipping. Spread or pipe the cream on top of the bananas for a soft, dreamy finish.

Step 5: Garnish and Serve

For the final touch, I love shaving some dark chocolate curls over the whipped cream using a vegetable peeler. Serve immediately and watch it disappear fast!

Top Tip

After making this Banoffee Pie Recipe with Caramel and Bananas Recipe a dozen times, I’ve learned a few key tricks to get that perfect result every time. They’ve saved me from sticky mishaps and soggy bases more than once!

Caramel Consistency: Stir continuously when adding the condensed milk to prevent lumps and scorching—patience pays off with a smooth caramel.
Base Firmness: Chill the biscuit crust well before adding caramel, so it doesn’t get soggy under the moisture of the filling.
Banana freshness: Toss sliced bananas in lemon juice to keep them looking fresh and prevent browning, especially if your pie will sit a little before serving.
Whipping Cream: Whip your cream just until soft peaks form — overwhipping can cause it to curdle or become too stiff to spread nicely.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

I usually finish my banoffee pie with some dark chocolate shavings because the slight bitterness perfectly balances the pie’s sweetness. But if you want a simpler finish, a dusting of cocoa powder or a few sprinkles of toffee bits work beautifully, too.

Side Dishes

All this richness pairs nicely with light, fresh sides—think a crisp green salad or some fresh berries with a splash of lemon juice to cut through the sweetness when serving at a bigger meal.

Creative Ways to Present

For gatherings, I’ve served this Banoffee Pie Recipe with Caramel and Bananas Recipe in small individual jars or ramekins layered like mini trifles. It’s such a hit and looks delightfully charming.

Make Ahead and Storage

Storing Leftovers

I keep any leftover pie covered in the fridge—it stays fresh for up to 3 days. Just be sure to cover well with plastic wrap or a cake dome to prevent the cream from drying out or picking up fridge odors.

Freezing

This recipe doesn’t freeze well due to the cream and banana layers, which can separate or become soggy. I’d recommend making it fresh or storing in the fridge only.

Reheating

Because it's served chilled, reheating isn’t necessary. If you want softer caramel, you can let the pie sit at room temperature for 15 minutes before serving for a slightly more gooey texture.

Frequently Asked Questions:

Can I make the caramel ahead of time for Banoffee Pie Recipe with Caramel and Bananas Recipe?

Absolutely! You can prepare the caramel a day ahead and store it in an airtight container in the fridge. When you’re ready to assemble, gently warm it up so it’s spreadable before layering it onto the biscuit base.

What are good alternatives if I don’t have digestive biscuits?

If you don’t have digestive biscuits, graham crackers or shortbread cookies are great substitutes. Just be mindful you might need to adjust the amount of butter to achieve the right crust texture—aim for a mixture that holds together when pressed.

How do I keep the bananas from browning on top of the pie?

Tossing the banana slices in a bit of lemon juice before layering them on the pie is a simple trick to keep them looking fresh and prevent browning. Additionally, assemble the pie just before serving if possible for the best appearance.

Can I use whipped cream alternatives in this recipe?

Yes! If you’re avoiding dairy, coconut cream can be whipped as a substitute, though the texture will be slightly different. Just chill the coconut cream overnight, scoop out the solid part, and whip it like regular cream. It pairs nicely with the banana and caramel flavors too.

Final Thoughts

This Banoffee Pie Recipe with Caramel and Bananas Recipe has become a personal favorite that I love sharing because it’s a wonderful mix of flavors and textures that feels truly special but is so easy to make. Whether you’re treating yourself or impressing friends, I’m confident you’ll enjoy the process and the delicious result. Give it a try—you might find it just as comforting and addictive as I do!